Ingredients:
1 cup Mustard oil
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 gms Onions (sliced)
1/2 tsp ascorbic acid
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 gms Onions (sliced)
1/2 tsp ascorbic acid
Preparation:
- Heat oil to smoking point, then set aside to cool.
- Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
- Add this paste to the oil, then all the other ingredients.
- Stir to mix well and store in sterilized jars covered with a film of oil.
- Keep for 3-4 weeks refrigerated.
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